This creamy savory Pumpkin Hummus dip is a new fall favorite cold appetizer that I like to serve this time of year. With warm spices and creamy pumpkin puree, it's a light, healthy and satisfying spread your guests will love dipping into!
It can be made in advance and served at room temperature for a hands off snack friends and family can casually pick on.
The warm spices and subtle sweetness from the pumpkin and brown sugar are a delicious twist on your classic hummus. Best of all, like my white bean dip, it can be whipped up in less than 10 minutes!
- chickpeas: any canned chickpeas works!
- pumpkin puree: Storebought is easiest but you can always make your own puree. Make sure to purchase pumpkin puree and not pumpkin pie mix. I like Libby's.
- tahini: This is sesame paste and is used in almost every hummus recipe. It can be found in any food store.
- olive oil: Use a good quality olive oil!
- lemon juice: This adds a bright acidity.
- spices: I include chili, garlic and onion powder.
- dark brown sugar: This adds a bit of sweetness and molasses flavor.
How To Make Pumpkin Hummus
When I tell you this is one of the easiest recipes I have, I mean it!
Just add ALL ingredients into a food processor and puree until smooth and creamy!
Using a food processor is the best way to puree homemade hummus.
It will ensure your pumpkin hummus is smooth and creamy. Gritty hummus is not very desireable!
This food processor is a good one for this recipe.
📃 NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
- Make sure the consistency is what you're looking for. Adding more olive oil will give your hummus a thinner consistency. More chickpeas will make it thicker. Feel free to play around with it.
- Add more or less salt depending on your taste.
- Feel free to add other spices like cinnamon, nutmeg, clove or pumpkin pie spice for a warmer fall flavor.
- Grilling your pita or naan bread will elevate the flavors of your hummus. I highly recommend doing this.
Serve my Pumpkin Gingersnap Dip as a festive dessert!
Pumpkin hummus goes well with anything from freshly cut veggies to bread to pretzels!
I recommend serving it with a selection of dippers to appease your GF guests as well.
Make this hummus in advance and chill in the fridge for up to 3 days if you wish.
Frequently Asked Questions
You might need to add more olive oil or tahini to help make it creamier. You can also take the skin off of the chickpeas, that helps too!
Tahini adds a savory note in hummus as well as helping make the texture rich and creamy.
Other appetizers to serve:
- 1 cup chickpeas
- 1 cup pumpkin puree
- 2 tablespoon tahini
- ¼ cup olive oil
- 1 tablespoon lemon juice
- 1 ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ tablespoon dark brown sugar
- 1 teaspoon salt
- Combine all ingredients in a food processor until smooth and creamy.
- Transfer to a small bowl and garnish.
- Serve with grilled pita bread, crackers and veggies.